Browned Beef Stew

• 1 lb. lean stew meat in 1-inch cubes
• 1/4 c. flour
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. vegetable oil
• 1 each onion and carrot, chopped fine or grated
• 1/4 c. finely chopped celery
• 2 Tbsp. minced parsley
• pinch of thyme
• 3 c. water
• 2 each medium potatoes, carrots and onions, diced
• 1 (10 oz.) pkg. frozen English peas

1. Heat
2. vegetable
3. oil
4. in
5. heavy
6. skillet or Dutch oven. Place flour,
7. salt and pepper in bag.
8. Shake to mix, then add meat
9. and shake to coat meat.
10. Empty all including extra flour into hot oil and add onion and brown well.
11. Add chopped carrot and
12. next
13. 4 ingredients.
14. Cover and cook over low heat 1 1/2 hours,
15. stirring asteeded.
16. Add diced potatoes, carrots and onions;
17. cookt/2 hour longer.
18. Add peas and continue cooking about
19. 15
20. minutes. (You may use a can of English peas if you prefer.)

lean stew meat, flour, salt, pepper, vegetable oil, onion, celery, parsley, thyme, water, potatoes, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=532438 (may not work)